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Green Goddess Dressing

Green Goddess Dressing recipe image
This vibrant Green Goddess dressing combines the richness of sour cream and mayonnaise with a burst of fresh herbs like parsley, tarragon, and green onions. The addition of anchovy paste provides a savory depth, while tarragon vinegar adds a subtle tang. The result is a smooth, emulsified sauce that coats greens beautifully. It&# 226;ÂÂs an ideal companion for crisp lettuce mixes, asparagus salads, or even as a dip for raw vegetables. Easy to whip up in a food processor, this dressing offers a restaurant-quality flavor profile with homemade ease. Enjoy it immediately for the freshest taste, or store it for later use.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 102.2
Dietary: Gluten-free
Description
This vibrant Green Goddess dressing combines the richness of sour cream and mayonnaise with a burst of fresh herbs like parsley, tarragon, and green onions. The addition of anchovy paste provides a savory depth, while tarragon vinegar adds a subtle tang. The result is a smooth, emulsified sauce that coats greens beautifully. It&# 226;ÂÂs an ideal companion for crisp lettuce mixes, asparagus salads, or even as a dip for raw vegetables. Easy to whip up in a food processor, this dressing offers a restaurant-quality flavor profile with homemade ease. Enjoy it immediately for the freshest taste, or store it for later use.
Ingredients
  • 1/4 pint Sour cream
  • 1/8 cup Tarragon vinegar
  • 1/4 teaspoon Anchovy paste
  • 1/8 teaspoon Dried rosemary
  • 1/8 teaspoon Dried oregano
  • 1 clove Garlic, mashed
  • 1/8 cup Sugar
  • 1/4 cup Chopped parsley
  • 1/2 cup Minced green onion
Directions
  1. 1
    In a food processor or mixing bowl, combine the sour cream and mayonnaise until smooth and well blended.
  2. 2
    Add the anchovy paste and 1/8 cup of tarragon vinegar to the cream mixture and blend until incorporated.
  3. 3
    In a separate small bowl, combine the rosemary, oregano, mashed garlic, sugar, and remaining 1/8 cup of tarragon vinegar.
  4. 4
    Let the herb and vinegar mixture stand at room temperature for one hour to allow flavors to meld.
  5. 5
    Pour the herb mixture into the cream base and blend thoroughly.
  6. 6
    Add the chopped parsley and minced green onion and pulse or stir until evenly distributed.
  7. 7
    Taste and adjust seasoning if necessary, adding more vinegar for tang or sugar for sweetness.
  8. 8
    Transfer the dressing to a serving container or glass jar.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 102.2kcal
% Daily Value *
Total Fat 5.7g9%
Saturated Fat 3.6g18%
Cholesterol 15.9mg6%
Sodium 9.1mg1%
Total Carbohydrate 11.9g4%
Dietary Fiber 0.6g3%
Sugars 10.1g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store the dressing in an airtight glass jar in the refrigerator for up to 5 days. Stir well before using as separation may occur.

Variations: Many cooks prefer to omit the green food coloring for a more natural appearance. You can increase the amount of parsley to 1-1.5 cups for a deeper green color and stronger herb flavor.

Ingredient Tip: If you prefer a stronger vinegar kick, you can add all the tarragon vinegar to the herb mixture rather than splitting it. Pureeing the garlic ensures a smooth texture without chunks.

Usage: This dressing is excellent for classic Green Goddess salads, which typically include lettuce, celery, hard-boiled eggs, and avocados. It also works well as a dip for crudités or a sauce for grilled chicken.

Keywords: green goddess, dressing, salad, herbs, parsley, tarragon, sour cream, mayonnaise, anchovy, garlic, green onion, creamy, vinaigrette, homemade, easy, vegetarian, food processor, fresh, side dish, condiment
Read it online: https://www.chefs-mate.com/recipe/green-goddess-dressing/